chocolate cupcakes with coffee cream filling

Ingredients chocolate cupcakes with coffee cream filling

2 1/4 cup All-purpose flour
2 cup Sugar
3/4 cup Unsweetened cocoa powder
1 1/2 tsp Baking soda
1 tsp Baking powder
1/2 tsp Salt
1 cup Vegetable oil
1 cup Strong brewed coffee cooled
3 large Eggs
1 (8 ounce) container sour cream
1 tsp Vanilla extract
1 Coffee Cream Filling
1 Coffee Buttercream Frosting
1 Garnish: chocolate covered coffee beans

how to make chocolate cupcakes with coffee cream filling

Preheat oven to 350°. Line 30 cups of 3 muffin pans with paper liners, set aside.

In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Add oil, coffee and eggs; beat at medium speed with an electric mixer until smooth. Stir in sour cream and vanilla.

Soon batter evenly into prepared muffin cups, filling each two-thirds full. Bake 16-18 minutes, or until a tester inserted in the middle comes out clean. Let cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.

Soon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into top of cupcake, and squeeze about 1 tbsp of filling into center of each cupcake. Spread Coffee Buttercream Frosting evenly over cupcakes.

Makes 2 1/2 dozen.